German Cucumber Salad (Gurkensalat)
German Cucumber Salad (Gurkensalat)

Hey everyone, I hope you are having an incredible day today. Today, I will show you a way to prepare a distinctive dish, german cucumber salad (gurkensalat). It is one of my favorites food recipes. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.

German Cucumber Salad (Gurkensalat) is one of the most favored of recent trending meals in the world. It is easy, it’s fast, it tastes delicious. It is appreciated by millions daily. They are fine and they look wonderful. German Cucumber Salad (Gurkensalat) is something which I have loved my whole life.

To begin with this particular recipe, we have to first prepare a few ingredients. You can have german cucumber salad (gurkensalat) using 13 ingredients and 9 steps. Here is how you cook it.

The ingredients needed to make German Cucumber Salad (Gurkensalat):
  1. Prepare 2 large cucumbers, peeled, very thinly sliced
  2. Take 1/2 small sweet onion, very thinly sliced
  3. Take Dash salt
  4. Take 1/4 cup water
  5. Make ready 2 Tbs. light oil (or olive oil)
  6. Get 3 Tbs. apple cider vinegar
  7. Take 2 Tbs. sugar
  8. Take 2 Tbs. sour cream
  9. Take 1 pinch pepper
  10. Take 1/4 cup “fresh” dill, very finely chopped
  11. Take 1 Tsp. dried chives
  12. Get 1 Tsp. dried parsley
  13. Get 1 Tsp. fresh lemon juice
Steps to make German Cucumber Salad (Gurkensalat):
  1. Cut the cucumbers ends off and peel the cucumber skins with a potato peeler. Slice the “cukes” very thin so that they’re almost transparent.
  2. Place in a medium size bowl in layers, very lightly sprinkling the cukes with salt as you go. This will draw out the moisture.
  3. Take the half onion and cut the end off. Peel back the outer skin. Crosswise cut in half and thinly slice it up. Place in the bowl on top of the cucumber slices. Allow this to sit for 30 minutes.
  4. In a small bowl or measuring cup (2 cp.), mix the water, oil, cider vinegar, and sugar until dissolved. Add the sour cream, dash of pepper, and mix well.
  5. Taste for a balance of even sweetness and sour. If too tart, add a pinch of sugar and a dash of water. If too sweet, add a dash of vinegar and/or water.
  6. Now add fresh dill, chives, parsley, and lemon juice and mix well. Taste for right balance.
  7. Gently squeeze excess moisture from the cuke slices and tilt the bowl to drain the juices. Gently fold 2-3 times to mix.
  8. Pour the dressing over the cucumbers and onions, fold over, and refrigerate for at least 3-4 hours. Fold over again once or twice during the refrigeration or marinating process.
  9. Drain bowl juices into a measuring cup and taste for balance. Adjust for taste and pour over the salad. Using a slotted spoon, serve at slightly below room temperature or chilled.

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